Once you've mastered our simple technique, you'll never make bacon on the stovetop again.

Updated October 03, 2019
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Credit: Peter Ardito

This spatter-free oven technique puts the "bake" back in bacon. It's also perfect for entertaining because you can cook multiple batches at the same time. Just remember that the timing will vary depending on whether you're using thick-cut bacon or regular sliced bacon like our pick, Pure Farmland Uncured Bacon.

  1. Preheat the oven to 400 degrees.
  2. Line 2 rimmed baking sheets with parchment paper, then lay the bacon strips flat, making sure pieces do not overlap. If you're seeking extra-crisp bacon, place a wire rack on top of each baking sheet and lay the bacon strips on top of the rack.
  3. Bake until crisp and browned, 15 to 18 minutes, or desired doneness, rotating the sheets once.
  4. Transfer strips to a paper towel to drain.

Can't get enough bacon? Try this technique out while making one of our favorite bacon recipes. While we'll always love a side of bacon with a stack of fluffy pancakes or a few perfectly scrambled eggs, there are plenty of unexpected ways to enjoy this cured meat at breakfast or brunch. One of our favorites? Make a Savory French-Toast BLT: An open faced sandwich made with one slice of French toast, plenty of lettuce and tomato, and a good serving of bacon, it's the perfect way to start the morning.

Although we can all agree bacon is the ultimate breakfast side, we believe this salty bite shouldn't be saved just for the morning. As an appetizer, enjoy Baked Camembert with Bacon, Rosemary, and Pine Nuts. It's crowd-pleasing and impressive but surprisingly easy to put together. Want more bacon at lunch? You can't go wrong with our Bacon Macaroni and Cheese. Bacon goes well with dinner, too. Pair Grilled Corn with Bacon with your favorite cheeseburgers, or make a big pot of Fresh Angel-Hair Pasta with Bacon and Peas. Your family will devour either, guaranteed.

Comments (43)

Anonymous
December 29, 2018
I started using this method a few months ago and loved the ease and how beautifully the bacon was cooked. BUT...I am now paying the piper!!! Self-cleaned the oven...easy....but the racks!!!! I have spent hours cleaning the racks and have removed most of the grime, but will need to try the racks in a bag with ammonia to hopefully complete the cleaning process. Does anyone know of a method that does not make a wreck of the oven? Possibly baked and covered with foil to prevent the splatter???
Anonymous
December 5, 2017
Perfect "Cater Bacon"; Crisp and perfect every time.
Anonymous
October 8, 2017
Perfect "Cater Bacon"; Crisp and perfect every time. Line your sheet pans with cheap white bread and put the bacon strips on top. Bake until brown and crisp. The bread has absorbed the excess fat and the bacon is perfectly crisp.
Anonymous
December 9, 2016
Read comments. Followed suggestions based on past oven bacon experience. Lined my pan with foil and placed parchment over foil for easier cleanup. Make sure pan & rack are placed at least 1/3 of way up from the bottom of the oven, as recipe suggests. Assumed bacon would burn so I'd been placing pan on lower rack, near bottom of oven. 17 minutes...bacon cooked perfectly, w/minor smoking! Other methods used took 35-40 minutes and the oven cooking process made quite a bit of smoke.
Anonymous
June 19, 2016
Over the years, I've cooked bacon every way possible, including the oven. Not sure why some cooking websites don't recommend cooking it in the microwave? Probably, because they've not ever tried a Bacon Pro bacon cooker. Fresh bacon is perfect for the microwave. It has a high fat and water content, and it is thin, so it cooks up crisp and tasty. Granted, I am biased, I’m the inventor, but it cooks more than 20 slices of bacon all at once in the microwave. It is quick, clean, easy, and healthier
Anonymous
May 29, 2016
Should the bacon be lightly covered to keep it from splattering in the oven?
Anonymous
May 2, 2016
I've used this method for decades, and you can't beat it for efficiency and predictable results.
Anonymous
August 1, 2015
Mmmm. Bacon.
Anonymous
August 1, 2015
Works perfectly! don't be afraid to try it! The parchment paper soaks up all the grease and you just throw it in the trash for easy clean up! As usual Martha knows what she is talking about!
Anonymous
June 21, 2015
I really don't see the purpose of parchment paper, since the grease will easily soak through it.
Anonymous
June 9, 2015
I'm looking forward to trying this out, but find myself perplexed by the instruction to 'rotate the sheets' once. Does this mean switch the 2 pans' position in the oven to ensure even baking or something else? Thanks in advance for your patience with me and clarification!
Anonymous
June 2, 2015
Does this not make a mess in the oven like frying does?
Anonymous
May 29, 2015
Seriously this is absolute favorite way to prepare bacon! So easy, and easy to clean up. My partner loves his bacon extra crispy so I just leave his in the oven for a few extra minutes. Perfect bacon everytime!
Anonymous
May 13, 2015
I stock up on disposable aluminum pans in every size whe I go to a dollar store or Ocean State Job Lot. Perfect for messy things like bacon, ribs, wings! Then just throw them out!
Anonymous
May 4, 2015
Luv this!!! My fiancee LOVES bacon! So, to surprise him...i did this for him! Loved it!!! So did i! Used foil, drained after 16 minutes and flipped for 5 more! Sooo yummi!!! THANK YOU! :)
Anonymous
April 25, 2015
Even though I consider myself a fairly experienced cook, I always seem to overcook the bacon in a frying pan. I was pleased that this method worked perfectly. Properly cooked bacon tastes so much better than (even slightly) overcooked bacon. I did not have any problem with smoke coming out of the oven. (I preheated it to 375 and used foil) I made this using "irregular" bacon I bought at a bargain price. It was way too fatty, but still came out great. Looks like you get what you pay for.
Anonymous
April 18, 2015
I lightly sprinkle the bacon with Captain Mikes Seasoning or other seasonings to add additional flavor to the bacon.
Anonymous
April 12, 2015
It is amazing how comments on this, or anything, go downhill so quickly. Helpful hints are supposed to be just that - helpful. If you don't have anything constructive or helpful to say then surf past the page. This forum is for people that want information on how to do something easier and more efficiently. Not a place to share your world views, there are more appropriate venues for this.
Anonymous
April 2, 2015
Some of the comments are not good for me .. Martha Stewart appears to have the best way, easiest cleanup and tasty. The rack - great idea - but had a terrible time cleaning it. Pre-heat the oven or you will end up cooking too long and bacon dries out when using the rack. Let the grease cool and harden on the paper and you can easily throw it away. However you do it - I agree - will never pan fry bacon again. Great eating!
Anonymous
March 4, 2015
This is all wrong. Foil or not, never preheat the oven. Put the bacon in cold and set it to 400f. That's it. Come back in 18 minutes and check, it should be perfectly cooked between the lines of chewy and crispy. The ideal texture for bacon. Also, use a quality center cut package of bacon. Preferably applewood smoked but to each his own, just make sure it's thick. You will never cook bacon another way after trying this.
Anonymous
January 27, 2015
Not sure what I'm doing wrong! Lined the pans, preheated to 400, didn't overlap the bacon. It's not super thick either and it's taking forever to cook! So far not a fan but it's probably something I did ....
Anonymous
January 24, 2015
I have been doing this for years. Cooks evenly, and lies flat, so awesome for sandwichs.
Anonymous
January 23, 2015
Ive tried to bake the bacon, and succeeded but, the whole house got so smokey even with opening it all up to get the smoke out..
Anonymous
January 23, 2015
I actually use the bake method, but I lay the bacon across one of those cookie cooling rack thingies, you know, those wire racks.... so the bacon fat drips off and the bacon doesn't swim in the grease. Love this method.
Anonymous
January 23, 2015
I cringe when I see hints like "line the pan with foil to make cleanup easier" . That foil will just become part of the mountain of garbage in the landfill you don't want near your home.....
Anonymous
January 22, 2015
Psst.... !!!! Dehydrated Maple Powder..... Shhhhhhhhhh
Anonymous
January 18, 2015
To make cleanup even easier, line the pans with foil. Then, all you have to do is roll up the foil, toss in the trash and everything is clean.
Anonymous
January 18, 2015
I always cook bacon on a stick over a campfire. It is crispy and with the chocolate and graham crackers makes a wonderful camping treat. No, that was marshmallows. Never mind.
Anonymous
January 15, 2015
My Uncle Dutch, the head chef at the "Touchdown Club" in Washington, DC for years, told my mom about cooking bacon in the oven . We tried it and liked it so much that we used that method from then on. I really like the "brown sugar" idea and I'm going to try that. I tried maple Syrup on it and that turned out tasty but messy.
Anonymous
April 6, 2014
After coming home from work on a Saturday, I was pretty tired and did not want to stand around cooking bacon the old fashioned way on the stove. I saw this recipe from Martha and thought I would give it a try. Guess who will never make bacon the old fashioned way again?! The bacon was amazing, my kids loved it, and so did I. No mess to clean up except for the baking sheet, which was easy. Thank you Martha for sharing this fantastic no mess not fuss recipe.
Anonymous
February 28, 2014
usually do it this way when I add brown sugar etc. - otherwise make it in the microwave between sheets of paper toweling - turns out perfect every time - flat and the fat absorbed in the towel - quick and easy
Anonymous
February 27, 2014
I use my convection oven when making bacon, works great and the bacon is so nice and crispy
Anonymous
February 27, 2014
I have been cooking my bacon in the oven for almost 20yrs...always comes out perfect...I line my pan with heavy duty foil...single layers of bacon...bake at 400 for abt 15-20mins...strain the fat into a preserve jar for cooking future dishes..
Anonymous
February 27, 2014
This is the best way to make bacon. My daughter told me to try this a few months back. She worked at Panera Bread and they do their bacon this way. It comes out so much better in the oven. I am going to try the brown sugar. Sounds great!
Anonymous
January 6, 2013
Thanks Martha. Like your tips and recipes.
Anonymous
December 13, 2012
I have been cooking bacon in the oven for more than 20 years and love the result. To eliminate mess, line the pan with heavy duty aluminum foil. And for a special treat, sprinkle the bacon with brown sugar and course ground pepper before cooking. Yummy pepper bacon!
Anonymous
September 9, 2012
Just tried this to prep bacon for Bacon Cinnamon Rolls and it worked perfectly! We used to sheet pans with cooling racks over the top and just laid the bacon out. Worked better & cooked more evenly with some space (about 1/2") in between each strip. Thanks for this recipe! Now I won't absolutely DREAD making bacon! :D
Anonymous
August 27, 2012
For a little something different, coat the bacon with brown sugar (goes great with waffles, pancakes, french toast)!!
Anonymous
August 19, 2012
I never preheat my oven though. Pop your pan in a cold oven. Turn it on and 15-18 minutes later done. Watch closely the last couple of minutes though.
Anonymous
August 5, 2012
put the bacon on a rack & it gets even more crispy and you can drain off all the drippings.
Anonymous
August 5, 2012
put the bacon on a rack & it gets even more crispy and you can drain off all the drippings.
Anonymous
July 12, 2012
I have cooked it in 9 x 13 Pyrex dishes sprayed with Pam for years. It does not curl, and I bake it at 400 degrees. I usually do 3 pounds at a time, put it in a gallon ziplock bag and microwave it when ready to use. It is beyond delicious.
Anonymous
November 5, 2011
It really works. It also keeps the bacon nice and flat. It's kind of cool how it looks when done baking.